Скачать с ютуб Naturally Leavened Sourdough Bread Baking with Fats - Starter - Food With Fats в хорошем качестве

Naturally Leavened Sourdough Bread Baking with Fats - Starter - Food With Fats

Create your very own, living, breathing and belching sourdough starter!! A few things to note that I may or may not have covered in the video... I only ever store my starter in glass or ceramic jars/vessels. I have tried several times to store in plastic tubs and the starter is nowhere near as active. I have no idea why this is but I know I am not the only person on the World Wide Web who has encountered this issue... When bakeries bake using commercial quantities of starter they no doubt use plastic tubs due to volume so there is a good chance it's user error on my end (or dodgy plastic)... You guys do whatever floats your boat, but don't say I didn't warn you! If you are a baking professional or know why this is, drop a comment and enlighten me! If you find your starter is stuck and not showing signs of activity, try giving it a fresh feeding and increasing the water temperature to somewhere between 26-29 degrees C. Then, try keeping it somewhere cosy and warm as yeast production is more prolific when the ambient temperature is higher. Repeat your feedings every 24 hours for about 7 days before you bake and take note of how much it is rising and falling during this time. You should notice an increase in volume by the end of the week compared to the start due to a cultivation and proper training of all the natural yeasts. Also, please smell your starter at various stages of a full feeding cycle. The smell or "sourness" of your starter is key to understanding how much sourness you will impart into your final loaf. After a few hours your starter will smell sweet and delicate and after a full 24 hours it will be very sharp, vinegary and overly fermented. Good luck and get fermenting!